My DIY delicious homemade Christmas gifts

Honeycomb

Homemade Honeycomb

Crunch, sweet and oh so delicious
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Baking
aisling larkin homemade honeycomb
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients

  • 150 g castor sugar
  • 50 g golden syrup
  • 1 tsp baking soda/bicarbonate of soda
  • 1 tbsp water

Instructions

  • Line a flat tray with parchment paper.
  • Bring the sugar, water and golden syrup to the boil for about 5 minutes. It will turn a deep, dark golden colour. If using a sugar thermometer it should reach a temperature of 150. Please be careful at this stage as hot sugar gives a bad burn.
  • When it has reached 150 sprinkle in the baking soda and whisk. It will explode and develop into big bubbles.
  • Quickly pour out onto the lined tray and allow to set and cool for about 30 minutes.
  • Crack into delicious crunchy shards and chunks.
  • Be sure to get into an airtight container ASAP.
  • Honeycomb is hygroscopic and will go soft and sticky if left out in the air.
  • Optional, dip in melted milk or white chocolate.
Miso Balsamic Onion Chutney

Miso and Balsamic Red Onion Chutney

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Side Dish
aisling larkin miso balsamic onion chutney
Prep Time: 5 minutes
Cook Time: 25 minutes

Ingredients

  • 6 large red onions
  • 1 tbsp butter
  • 1 tbsp oil
  • 2 tbsp maple syrup
  • 1 tbsp miso paste
  • 30 ml apple cider vinegar
  • 50 ml balsamic vinegar
  • Pinch salt

Instructions

  • Peel and finely slice the onions.
  • Warm the butter and oil, add in the onions and slow cook for 20-25 minutes. Remove from the heat
  • Add in the miso and maple and gradually add in the cider vinegar and the balsamic vinegar.
  • Add slowly, taste and adjust. Season as needed.
Pickled Cucumber

Pickled Cucumber

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Side Dish
Prep Time: 5 minutes

Ingredients

  • 1 cucumber
  • 75 ml white wine vinegar
  • 75 ml castor sugar
  • 1 tbsp sea salt

Instructions

  • Finely slice the cucumber. In a large jam jar or sealed container together the white wine vinegar, castor sugar and sea salt. Pop in the cucumber put the lid on, shake well and allow to sit in the fridge for a few hours.

Notes

– Pickled cucumber will last for up to 10 days in the fridge
– Apple cider vinegar can be used. Just note it will turn a darker colour.
Hot Honey

Hot Honey

Sweet, sticky, spicy, and perfect for drizzling and spreading over everything
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dressing
aisling larkin hot honey
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

  • 340 g honey
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp fermented hot sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp chilli flakes, optional

Instructions

  • Add the honey, onion powder, garlic powder, hot sauce and dried chilli flakes if using to a small saucepan, stir, and bring to a simmer over medium-low heat.
  • Simmer (don’t boil!) the mixture for 3-5 minutes, stirring occasionally.
  • Then remove the hot honey sauce from the heat and stir in the apple cider vinegar.
  • Allow it to cool down, and transfer it to a sterilized jar. Enjoy!

Notes

Store the hot honey in a sterilized jar in a cool, dark cupboard for 3 months.
If you use fresh chillies, I aim to use it within 1-2 weeks (up to a month if you've strained out the chillies) and keep it stored in the fridge.
Note that honey will thicken when chilled, so bring it back to room temperature before using it (or pop it in the microwave for 10-15 seconds).
Shortbread Stars rte radio one drive time Aisling Larkin modern lifestyle food

Simple Shortbread

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Baking
Christmas
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cookies
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shortbread
Prep Time: 20 hours
Cook Time: 50 minutes
Servings: 6

Ingredients

  • 225 g Butter
  • 100 g caster sugar extra to dredge
  • 225 g plain flour sifted, extra for dusting
  • 125 g cornflour sifted

Instructions

  • Preparation: Preheat the oven to 150°C (300°F), Gas Mark 2, and grease a 23cm x 33cm (9in x 13in) Swiss roll baking tin with butter.
  • Mix Butter and Sugar: Use a food processor to blend butter and caster sugar until pale and fluffy.
  • Add Dry Ingredients: Add sifted flour and cornflour to the butter-sugar mixture. Blend briefly until thoroughly combined. Transfer the mixture to the prepared baking tin and level the surface with floured hands.
  • Bake and Sugar Coat: Pierce the surface with a fork. Bake for 50-60 minutes until uniformly light golden. Remove from the oven, generously dredge with caster sugar, and let it sit for 5 minutes before transferring to a wire rack to cool.
  • Serve and Enjoy: Once cooled, arrange on a plate, and serve. This shortbread pairs well with various desserts. Optionally, gift-wrap a batch for a friend when you've mastered the recipe.
Cranberry Sauce aisling larkin christmas recipes

Cranberry Sauce

My delicious homemade cranberry sauce with a delightful tangy-sweet essence that is guaranteed to elevate your Christmas dinner. This recipe is super easy with only 1 part sugar, 1 part water to 3 parts fresh cranberries
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Side Dish
aisling larkin christmas recipes
,
aisling larkin cranberry sauce
,
homemade cranberry sauce
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

  • 100 g sugar
  • 100 g water
  • 300 g fresh cranberries

Instructions

  • Place the sugar (add an extra 30g if you like it sweet) & water in a frying pan/ saucepan.
  • Bring to the boil & drop in the cranberries.
  • Turn the heat down to medium/low and simmer for 6/7 minutes.
  • The cranberries will burst, dissolve & melt into a rich sauce.
  • It can overcook quite quickly so take it off the heat before it goes to mush.
  • Transfer to an airtight container & it will last in the fridge for a week.
  • It can be frozen and will last for 2 months .
  • Optional: Grate in a little orange zest or add a sprig of thyme or rosemary while bubbling and then remove before serving.

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